Indulge in a symphony of flavors with our Vanilla Caramel Bourbon Milkshake, a delightful treat that combines the richness of vanilla, the sweetness of caramel, and the warmth of bourbon. This milkshake is not just any ordinary drink; it's an experience that tantalizes your taste buds and leaves you craving more. With its creamy texture, velvety smoothness, and irresistible aroma, this milkshake is perfect for any occasion, whether you're looking for a refreshing pick-me-up on a hot summer day or a decadent dessert to end a satisfying meal.
In addition to the Vanilla Caramel Bourbon Milkshake, this article also features two other equally tempting recipes: the Vanilla Caramel Milkshake and the Chocolate Caramel Bourbon Milkshake. The Vanilla Caramel Milkshake is a classic flavor combination that never fails to satisfy, while the Chocolate Caramel Bourbon Milkshake adds a touch of sophistication and indulgence to the mix. No matter your preference, these milkshakes are sure to hit the spot.
HONEY BOURBON CARAMEL MILKSHAKES
Steps:
- Pour 1 1/3 cups water and the bourbon into a medium saucepan and set over high heat. Carefully pour the sugar directly into the center so none of it splashes up the sides of the pan. Bring to a boil and cook until the sugar starts to turn brown. Do not stir the pan. If necessary, gently swirl the pan to help melt all the sugar.
- Once the sugar turns a deep, rich brown, remove the pan from the heat and pour in the heavy cream slowly and carefully. It will splatter a little and the caramel will seize up if the cream is added too quickly. Add the butter, salt and vanilla. Swirl the pan until the butter dissolves completely and evenly into the caramel sauce. The butter makes it shiny and rich.
- Drizzle a little caramel sauce into each of the tall milkshake glasses.
- Combine the ice cream, milk and the remaining caramel sauce in the blender, reserving a little caramel on the side to garnish the tops of the milkshakes at the end. Blend until smooth and pour into the glasses. Top each with a little whipped cream, a pinch of sea salt and a drizzle of the reserved caramel sauce.
BASIC VANILLA MILKSHAKE
Steps:
- In a blender, combine the milk and ice cream and blend until smooth. Serve immediately.
SALTED BOURBON CARAMEL MILKSHAKE
Not many things will get my kids out of the pool like a salted caramel milkshake, and not many things will increase your odds of being pushed into the pool like drinking a salted Jack Daniel's caramel milkshake with me and my buddies.
Provided by Guy Fieri
Time 20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Pour 1/3 cup water and the bourbon into a medium saucepan and set over high heat. Carefully pour the sugar directly into the center so none of it splashes up the sides of the pot. Bring to a boil and cook until the sugar starts to turn brown. Do not stir the pot. If you need to, gently swirl the pot to help melt all the sugar.
- Once the sugar turns a rich, deep brown, remove the pan from the heat and carefully pour in the cream, taking care as it will splatter a little. Add the butter, salt, and vanilla. Swirl the pot until the butter dissolves completely and evenly into the caramel sauce-this makes it shiny and rich.
- Drizzle a little of the caramel sauce into 2 tall milkshake glasses. Combine the ice cream, milk, and the remaining caramel sauce in a blender, reserving a little of the caramel for the topping. Blend until smooth and pour into the glasses. Top each with a little whipped cream, a pinch of sea salt, and a drizzle of the reserved salted caramel sauce.
VANILLA-BOURBON MILKSHAKES WITH SPICY CHOCOLATE PRETZEL RODS
The smokiness of the bourbon pairs so well with chocolate and cayenne.
Provided by Eddie Jackson
Categories beverage
Time 50m
Yield 4 milkshakes
Number Of Ingredients 13
Steps:
- Place four 10-ounce glasses in the freezer and line a baking sheet with wax paper. Make the pretzels: Put the chocolate in a microwave-safe bowl; microwave, stirring every 30 seconds, until melted. Let cool until thick but still pourable, then pour into a short, narrow glass and mix in the vegetable oil. Dip the pretzel rods in the chocolate, tilting the glass and twirling the rods to coat. Transfer to the baking sheet and sprinkle with cayenne. Refrigerate until set, at least 20 minutes.
- Make the caramel sauce: Melt the butter with the brown sugar in a small saucepan over medium-high heat and cook, whisking, until the sugar melts. Add the half-and-half and vanilla and bring to a boil; cook until thickened, about 3 minutes. Season with kosher salt and let cool.
- Make the milkshakes: Combine the ice cream, 1/2 cup bourbon, the vanilla and a sprinkle of Maldon salt in a blender. Blend until smooth, adding up to ½ cup more bourbon if desired.
- Pour into the chilled glasses. Drizzle with the caramel sauce, sprinkle with more Maldon salt and garnish with the pretzel rods.
VANILLA-BOURBON MILKSHAKES WITH SPICY CHOCOLATE-DIPPED PRETZEL RODS
Steps:
- For the pretzel rods: Place four 10-ounce glasses in the freezer and line a baking sheet with wax paper. In a short, very narrow glass or tumbler, stir together the chocolate and vegetable oil. Dip the pretzel rods in the chocolate, tilting the glass and twirling the rods to coat. Transfer to the prepared baking sheet and sprinkle with cayenne. Place in the refrigerator until set, at least 20 minutes.
- For the caramel sauce: Melt the brown sugar and butter in a small saucepan over medium-high heat, whisking until the sugar melts. Add the half-and-half and vanilla and bring to a boil; cool until thickened, 3 minutes. Season with some salt and let cool.
- For the milkshakes: In the bowl of a blender, combine the ice cream, bourbon, vanilla and a sprinkle of Maldon salt. Blend until smooth and frothy, adding milk if necessary to thin. Pour into the chilled glasses.
- Drizzle each milkshake with the caramel sauce, sprinkle with some Maldon, and garnish with a pretzel rod. Serve immediately.
BOURBON STREET MILKSHAKE
You'll need bourbon and hazelnut spread for this adult twist on a milkshake, which came to The Times from the Brooklyn Bowl restaurant in that borough. The vanilla in the bourbon is brought out by the ice cream, and the hazelnut spread evokes a praline flavor reminiscent of New Orleans. What's the worst that could happen?
Provided by Steven Stern
Categories easy, for one, quick, dessert
Time 5m
Yield 1 milkshake
Number Of Ingredients 5
Steps:
- Measure ice cream and keep in freezer until ready to mix. Combine other ingredients in a blender or milkshake canister. Blend at medium speed until smooth and the hazelnut spread is all incorporated. Add ice cream and blend until creamy. Pour into a chilled sundae glass.
Nutrition Facts : @context http, Calories 598, UnsaturatedFat 5 grams, Carbohydrate 56 grams, Fat 26 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 20 grams, Sodium 134 milligrams, Sugar 50 grams
Tips:
- Use high-quality vanilla ice cream for the best flavor.
- If you don't have caramel sauce, you can make your own by melting 1 cup of sugar in a saucepan over medium heat until it turns a deep amber color. Then, add 1/2 cup of heavy cream and stir until smooth.
- If you don't have bourbon, you can substitute another type of whiskey or even rum.
- Add a scoop of your favorite ice cream to the top of the milkshake for a delicious and decadent treat.
- Garnish the milkshake with whipped cream, caramel sauce, and a cherry for a festive presentation.
Conclusion:
This vanilla caramel bourbon milkshake is the perfect drink for any occasion. It's easy to make, delicious, and sure to impress your friends and family. So next time you're looking for a sweet and boozy treat, give this milkshake a try.
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